Latkes -- Potato Pancakes
The traditional Hanukkah potato pancakes get a healthy makeover.
Making latkes for Hanukkah? You can trim the fat and calories from your potato pancakes by baking them in muffin tins instead of frying.
Millions of Jews look forward to eating latkes for Hanukkah. And since oil is one of the symbols of the holiday, potato pancakes are normally fried.
But I've decided to break with tradition and give the traditional potato pancake recipe a healthy twist. First, I add carrots and parsnips to the recipe for added nutrition and fiber. Next, I use a small dose of heart-healthy olive oil. Finally, I bake them in muffin pans rather than frying. The result is delicious and easy!
Latkes (Potato Pancakes)
- 1-1/2 lbs. Yukon gold potatoes, peeled
- 8 oz (about 2 large) carrots, peeled
- 8 oz. (about 2 large) parsnips, peeled
- 1/2 cup diced onion
- 1 Tbsp. part-skim ricotta cheese
- 1/2 cup egg substitute (such as Egg Beaters)
- 2 Tbsp. extra virgin olive oil
- Kosher salt and pepper to taste
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Grate potatoes, carrots and parsnips. Working in small batches, press tightly between paper towels to squeeze out excess moisture. Transfer to a large bowl. Combine with remaining ingredients. Scoop mixture into muffin tins, packing down firmly. Bake 45-55 minutes until golden brown.
Serves 12.
Per serving: 111 calories, 3 g fat, 0 mg cholesterol, 33 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein
For more great Hanukkah recipes, click here for noodle kugel and beef brisket.
